Native and annealed oat starches as a fat replacer in mayonnaise

Abstract

The study aimed to evaluate the ability of native and annealed oat starches as a fat replacer in mayonnaise. Annealing of oat starch (25%, w/w) was carried out at 50°C for 24 hr. Amylose content, thermal and pasting properties, and gel texture and syneresis were evaluated for both the native and annealed oat starches. The oil in mayonnaise was replaced by native or modified starches (0%, 50%, and 75%) and the mayonnaise was evaluated for stability, viscosity, and texture profiles, for 4 weeks. Annealing increased the stability, smoothed the texture, and reduced the final viscosity, retrogradation, gel hardness, and gumminess. For both starches, as the percentage of the starch in mayonnaise increased, the stability of mayonnaise was increased. Starches decreased the apparent viscosity, firmness, and cohesiveness, and adherence increased with increase in starch content. Moreover, native and annealed oat starches are clean label ingredients, and proved to be effective fat replacers in mayonnaise. Practical applications The trend toward reduced-fat products has been increasing. However, oil and fats play an important role in emulsion and its replacement affects the final product properties mainly rheological and stability. The food industry uses different fat replacers mostly synthetic oil substitutes. The consumer concerns toward natural ingredients led to the search for new natural oil substitutes and stabilizers. Modified starch is a common oil replacer ingredient, even some chemical modification resulting in GRAS ingredients, the demand for clean labels led to its replacement. Then, physical modifications could be suitable for fat replacement and achieve desirable properties. In our study, we report the successful use of native and annealed oat starch as a natural ingredient to replace fat in mayonnaise.